902 Cityscape Square NE · CITYSCAPE
7 octobre 2025
RéussiThere were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 60.3°C. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
1. Canned food items were stored underneath the handwashing sink directly below the paper towel dispenser where water can be dripping to the canned food when accessing the paper towel dispenser. The canned food items were re-arranged to ensure that it is not stored within 18 inches from the handwashing station, including the paper towel dispenser., , 2. Raw onions were stored directly beside the staff personal belongings at the back storage area. Please ensure that food items are stored separately away from any personal belongings. The raw onions were moved to a different location in the kitchen during the inspection.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The staff was not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day., **RECORD THE MAXIMUM TEMPERATURE OF THE DISHWASHER AT THE DISH LEVEL DAILY.
The faucet of the dishwashing sink was leaking. Please fix the leak.
Chaiiwala of London se trouve dans le quartier CITYSCAPE. CITYSCAPE, Calgary compte 32 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 20 (63%) d'entre eux ont réussi leur dernière inspection, avec 1 (3%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 23 juillet 2025, avec 2 réussites et 1 fermeture au dossier.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 60.3°C. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. , **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
CITYSCAPE
1. Canned food items were stored underneath the handwashing sink directly below the paper towel dispenser where water can be dripping to the canned food when accessing the paper towel dispenser. The canned food items were re-arranged to ensure that it is not stored within 18 inches from the handwashing station, including the paper towel dispenser., , 2. Raw onions were stored directly beside the staff personal belongings at the back storage area. Please ensure that food items are stored separately away from any personal belongings. The raw onions were moved to a different location in the kitchen during the inspection.
A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
The staff was not recording the dishwasher temperatures daily. The inspector informed the staff that the dishwasher must be tested daily, and its maximum temperature be recorded. Please ensure to record the temperatures of the dishwasher before use every day., **RECORD THE MAXIMUM TEMPERATURE OF THE DISHWASHER AT THE DISH LEVEL DAILY.
The faucet of the dishwashing sink was leaking. Please fix the leak.
Condiments and sauces were stored directly behind the tap of handwashing sink without any barrier in place to prevent water from splashing onto the stored food products during handwashing. , , The condiments and sauces were removed from the handwashing area during the inspection. If foods are to be stored in close proximity to the handwashing sink, a splash guard must be installed to prevent contamination.